What are you Eating/Drinking?

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kolio
Sunrise Burger from Chili's. Medium Rare - minus lettuce, tomatoes onions and special sauce. Absolutely phenomenal. It's the second time I've ever been to Chili's and the first time was also great.
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Medium rare...brave
 
ROAD_DOGG33J
I used to do medium, but now I go for medium well.

I had food poisoning from a medium rare looking burger (not my choice). The chances are probably pretty slim, but the risk isn't worth it to me.
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Fair enough. I used to ask for my steaks that way, but it always seemed overcooked for my liking. Mayne it would be different with a burger? It was excellent how it was, medium rare, but for a burger I think maybe I would like medium well. I just have never tried it. Next time I will. 👍
 
I'm just sitting here, after having slept for 11 hours consuming cashew nuts as my breakfast at 10:48am.
 
Good beer

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1/8" thick roast beef deli slice

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On bread with mac n cheese

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On Jet's cheese pizza

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Tried a 1kg nacho challenge, failed.

Not because I'm stuffed far from it.. I was so bored of stuffing nachos in my mouth that it made me feel sick.


Should have done the huge steak challenge instead.
 
I went to a Cajun meat market called Hebert's (pronounced AY-bears) and picked up a quart of their chicken and sausage gumbo. The chunks of meat were yuge so I had to cut it up before I heated it. The soup was a little thinner than most gumbos I have eaten but it sure wasn't short on flavor. This was one of the best gumbos I have ever tasted.

o6ex2sl.jpg
 
kolio
I used to ask for my steaks that way, but it always seemed overcooked for my liking. Mayne it would be different with a burger?
Click to expand...
Burgers most definitely are different from steaks with regards to food-borne pathogens.

Read at your own risk. I don't intend to turn you off of your eating habits, rather to simply inform you.

Also, that you've not been made sick is indicative of strides that have been made in food safety and handling. The larger the group of people with whom you're familiar, the better your chances of encountering someone who has gotten sick...but countless people don't.

E. coli lives in the lower intestine of the living animal and doesn't travel except during the slaughtering process, where it can be left on the outside of muscle tissue where it otherwise wouldn't have resided.

This isn't a major concern when cooking steaks, because the outside almost invariably is going to reach the 155° F necessary to kill off the bacteria, even if the inside is thoroughly pink.

Burgers differ in that all that outside surface area gets incorporated during the grinding process and can cause the bacteria to remain alive when the inside of the burger doesn't reach the necessary temperature.

Like I said, it's really quite uncommon these days.* Higher quality meat further reduces the chances of food poisoning because of the greater care taken in slaughtering and butchering.

I wouldn't shy away from tartare, either. Provided it's quality meat, you're more likely to get sick from the raw egg that's regularly a part of the preparation.

*Of course, that's no reason to be careless.

kolio
It was excellent how it was, medium rare, but for a burger I think maybe I would like medium well.
Click to expand...
That's what I go for with burgers, and not even due to safety concerns. The taste of the meat itself comes through more at medium rare, but burgers for me are all about the caramelization. There's often too much going on with even a fairly simply dressed burger to really appreciate the beef flavor.

When I do a burger, I go for the "smash" type where a ball of meat is pressed firmly onto a ripping hot cooking surface (only once initially and never again, you just press out the juices) so that the maximum surface area makes contact.
 
TexRex
Burgers most definitely are different from steaks with regards to food-borne pathogens.

Read at your own risk. I don't intend to turn you off of your eating habits, rather to simply inform you.

Also, that you've not been made sick is indicative of strides that have been made in food safety and handling. The larger the group of people with whom you're familiar, the better your chances of encountering someone who has gotten sick...but countless people don't.

E. coli lives in the lower intestine of the living animal and doesn't travel except during the slaughtering process, where it can be left on the outside of muscle tissue where it otherwise wouldn't have resided.

This isn't a major concern when cooking steaks, because the outside almost invariably is going to reach the 155° F necessary to kill off the bacteria, even if the inside is thoroughly pink.

Burgers differ in that all that outside surface area gets incorporated during the grinding process and can cause the bacteria to remain alive when the inside of the burger doesn't reach the necessary temperature.


Like I said, it's really quite uncommon these days.* Higher quality meat further reduces the chances of food poisoning because of the greater care taken in slaughtering and butchering.

I wouldn't shy away from tartare, either. Provided it's quality meat, you're more likely to get sick from the raw egg that's regularly a part of the preparation.

*Of course, that's no reason to be careless.


That's what I go for with burgers, and not even due to safety concerns. The taste of the meat itself comes through more at medium rare, but burgers for me are all about the caramelization. There's often too much going on with even a fairly simply dressed burger to really appreciate the beef flavor.

When I do a burger, I go for the "smash" type where a ball of meat is pressed firmly onto a ripping hot cooking surface (only once initially and never again, you just press out the juices) so that the maximum surface area makes contact.
Click to expand...
That is very interesting. I had zero clue that's how that worked. Any of that. Tartare has never been appealing so I have not, and probably won't try that. As far as it all being mixed together and needing to reach the safe temperature, I do recall the waitress telling us since it was a burger they would have to cook it a certain amount. (Saying they would cook it as rare as possible and maintaining code or regulation. Something along those lines.) This didn't happen the most recent time we were there though.

This has definitely changed my mind though. I'm going for medium well for burgers from now on.
 

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